Southwestern Recipes
Tamale Recipes
Chile Rellenos Tamales
2 tomatoes, diced
2 chipotles in adobo, minced
2 tablespoons minced onion
2 tablespoons minced cilantro
1/4 teaspoon salt
5 Anaheim chile peppers
22 corn husks, soaked
Masa Dough for Savory Tamales
2/3 cup Monterey jack cheese, cubed
Combine the tomatoes, chipotles, onion, cilantro and salt and set in the
refrigerator to chill for one hour.
Cut a small slit in the Anaheim chiles and roast them over a flame; steam
them in a bag, then peel and seed them. Cut each pepper into 4 pieces. Tear
2 of the corn husks into strips for tying.
Masa Dough for Savory Tamales:
1/2 cup vegetable shortening
2 cups Masa Harina
1/2 teaspoon salt
3/4 cup vegetable stock
1/4 cup water
1 teaspoon baking powder
Beat the shortening in a bowl with a whisk until fluffy.
In a small bowl, mix together the Masa Harina and salt.
In a separate bowl, combine the stock and water.
With an electric mixer (or a wooden spoon), beat the masa and liquid, alternately,
into the shortening, adding just enough liquid to make a stiff dough.
Beat in the baking powder last.
NOTES : A basic dough that can be paired with many fillings. Enough dough
for 16-20 tamales.
Assembly: Spread 1-2 tablespoons of the dough in the center of a husk and
put a piece of the roasted Anaheim in the center of the dough; add 2 cubes of
cheese. Spread an additional tablespoon of the dough over the filling; fold
and tie the tamale. Steam for 1 hour.
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